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Green Goddess SaladGreen Goddess Salad
Green Goddess Salad
Green Goddess Salad
With fresh mint, bright basil, daring dill, pungent garlic, salty capers and creamy yogurt and mayonnaise, green goddess dressing puts on a dazzling show. It’s all big flavors and rich texture, so we like to pair it with ingredients that can hold their own next to its outsized personality.
Adapted from: Bon Appetit
Adapted from: Bon Appetit
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Green Goddess Salad
Green Goddess Salad
Prep Time30 Minutes
Servings4
Cook Time20 Minutes
Ingredients
FOR THE GREEN GODDESS DRESSING: ½ cup mayonnaise
½ cup plain whole milk yogurt
⅓ cup mint leaves
⅓ cup basil leaves
⅓ cup tarragon leaves
½ cup roughly chopped chives
½ cup dill fronds
1 cup parsley leaves and tender stems
2 garlic cloves, peeled
1 tablespoon drained capers
Zest from 1 lemon
Juice from 1 lemon
Kosher salt, to taste
Freshly ground black pepper, to taste
FOR THE SALAD: 1 tablespoon extra virgin olive oil
1 cup chickpeas, drained and rinsed
1 head romaine lettuce, roughly chopped
2 cups shredded rotisserie chicken
1 celery stalk, thinly sliced
1 cucumber, small diced
½ cup grape tomatoes, halved
½ cup crumbled feta
Directions
  1. To make the dressing: In a 1-quart Mason jar, combine the mayonnaise, yogurt, mint, basil, tarragon, chives, dill, parsley, garlic cloves, capers, lemon zest, and lemon juice. Season with salt and black pepper. Using an immersion blender, blend until fully combined and smooth. Note: If you don’t have an immersion blender, you can make the dressing in a standard blender.
  2. To assemble the salad: Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the chickpeas and stir consistently. Cook until crispy and browned, about 8 minutes. Transfer to a paper towel-lined plate.
  3. In a large serving bowl, combine the romaine lettuce, rotisserie chicken, chickpeas, celery, cucumber, grape tomatoes, and feta.
  4. Pour 1 cup of the dressing over the salad and toss to combine. Serve immediately.
  5. Leftover salad dressing can be stored in an airtight container in the refrigerator for up to 7 days.
30 minutes
Prep Time
20 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
FOR THE GREEN GODDESS DRESSING: ½ cup mayonnaise
Hellmann's Mayonnaise Dressing with Olive Oil
Hellmann's Mayonnaise Dressing with Olive Oil, 30 Ounce
Huge Deal
$5.99 was $7.49$0.20/oz
½ cup plain whole milk yogurt
Chobani Whole Milk Plain Greek Yogurt - Blended
Chobani Whole Milk Plain Greek Yogurt - Blended, 32 Ounce
$6.49$0.20/oz
⅓ cup mint leaves
Goodness Gardens Organic Mint Bunch
Goodness Gardens Organic Mint Bunch, 1 Each
$3.79
⅓ cup basil leaves
Fresh Cilantro Bunch
Fresh Cilantro Bunch, 1 Each
$1.99
⅓ cup tarragon leaves
L&B Fresh Tarragon
L&B Fresh Tarragon, 0.75 Ounce
$3.49$4.65/oz
½ cup roughly chopped chives
L&B Fresh Chives
L&B Fresh Chives, 0.75 Ounce
$3.49$4.65/oz
½ cup dill fronds
Goodness Gardens Organic Dill Bunch
Goodness Gardens Organic Dill Bunch, 1 Each
$3.79
1 cup parsley leaves and tender stems
Curly Parsley Bunch
Curly Parsley Bunch, 1 Each
$1.99
2 garlic cloves, peeled
Fresh Garlic Bulb
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
1 tablespoon drained capers
Delicias Capers in Vinegar
Delicias Capers in Vinegar, 3.5 Ounce
$3.89$1.11/oz
Zest from 1 lemon
Fancy Large Lemons
Fancy Large Lemons, 0.5 Pound
$1.25 avg/ea$2.49/lb
Juice from 1 lemon
Not Available
Kosher salt, to taste
Morton Salt
Morton Salt, 26 Ounce
$2.83$0.11/oz
Freshly ground black pepper, to taste
L&B Coarse Ground Black Pepper
L&B Coarse Ground Black Pepper, 2 Ounce
$7.79$3.90/oz
FOR THE SALAD: 1 tablespoon extra virgin olive oil
L&B Extra Virgin Olive Oil
L&B Extra Virgin Olive Oil, 16.9 Ounce
$12.99$0.77/oz
1 cup chickpeas, drained and rinsed
Our Family Garbanzo Beans
Our Family Garbanzo Beans, 15.5 Ounce
$1.59$0.10/oz
1 head romaine lettuce, roughly chopped
Romaine Lettuce
Romaine Lettuce, 1 Each
$3.49
2 cups shredded rotisserie chicken
Mighty Spark Rotisserie-Seasoned Ground Chicken
Mighty Spark Rotisserie-Seasoned Ground Chicken, 16 Ounce
$8.99$0.56/oz
1 celery stalk, thinly sliced
Dole Celery Hearts
Dole Celery Hearts, 2 Each
$3.99$2.00 each
1 cucumber, small diced
Cucumbers
Cucumbers, 1 Each
$1.29
½ cup grape tomatoes, halved
NatureSweet Organics Grape Tomatoes
NatureSweet Organics Grape Tomatoes, 10 Ounce
$5.99$0.60/oz
½ cup crumbled feta
Alouette Feta Cheese Crumbles
Alouette Feta Cheese Crumbles, 4 Ounce
$4.99$1.25/oz

Directions

  1. To make the dressing: In a 1-quart Mason jar, combine the mayonnaise, yogurt, mint, basil, tarragon, chives, dill, parsley, garlic cloves, capers, lemon zest, and lemon juice. Season with salt and black pepper. Using an immersion blender, blend until fully combined and smooth. Note: If you don’t have an immersion blender, you can make the dressing in a standard blender.
  2. To assemble the salad: Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the chickpeas and stir consistently. Cook until crispy and browned, about 8 minutes. Transfer to a paper towel-lined plate.
  3. In a large serving bowl, combine the romaine lettuce, rotisserie chicken, chickpeas, celery, cucumber, grape tomatoes, and feta.
  4. Pour 1 cup of the dressing over the salad and toss to combine. Serve immediately.
  5. Leftover salad dressing can be stored in an airtight container in the refrigerator for up to 7 days.